I have absolutely missed you! Life has been busier than a swarm of bees around here! Wedding plans are already in full swing. The bride-to-be invited me on a road trip with her and her mother to choose the gown! The mission was accomplished, the gown is beautiful and I loved being part of the process. However, I had also promised firstborn’s girlfriend cupcakes for a baby shower and I could not, would not renege.
Although she loved the cupcakes with fondant flowers that I made for my baby shower (here), I knew this baby shower would not be all about finger sandwiches and sterling trays….a little more nontraditional. This mom-to-be is always on the cutting edge of fashion! SO….I gave the hostess this book I bought at Joann’s a while back and let her pick out the recipe and picture of what she wanted. This book is filled with both classic and unique recipes. The pictures are inspiring!
Her choice was a recipe the book calls “Sweet Sixteen” cupcakes. I refer to them as “Two-Day-Lots-of-Trouble-But Oh-So-Worth-It” cupcakes :). She wanted them to complement her pink and purple color themed shower.
We had the advantage of knowing that this baby will be a girl! The result was this pink confection with edible purple and pink glitter. I put the cupcakes in hot pink and silver foil liners to match her table.
Truthfully, the cupcakes will be much easier the next time (and there will be one) I make them. I learned a few tricks in the process. I am passing them along at the end of the recipe. I am joining Hoosier Homemade for Cupcake Tuesday! You can find the party here!
Golden Sour Cream Cupcakes
1 stick of unsalted butter, softened
1 cup sugar
1/8 teaspoon vanilla or almond extract
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1/2 cup sour cream or buttermilk
Preheat oven to 350 and line cupcake pan with liners. Cream butter and sugar with electric mixer until smooth and fluffy. Add vanilla. Add eggs one at a time, beating well after each addition. Add flour gradually , alternating with sour cream and beating on very low speed until just blended. Do not overmix. Spoon batter into into cupcake cups, filling each about 2/3 full. Bake about 20 minutes or until a toothpick inserted in center comes out clean. Transfer pan to wire rack and cool cupcakes to room temperature.
Note: I used sour cream and this recipe made only eight cupcakes filled as directed. The results might vary with the use of buttermilk.
1 whole egg
2 large egg yolks
4 tablespoons sugar
3 tablespoons cornstarch
1 cup whole milk
1/2 vanilla bean, split lengthwise or 1 teaspoon vanilla extract
In a small heatproof bowl, vigorously whisk egg, yolks, and sugar until mixture is pale in color. Add cornstarch and mix until fully blended. In a small saucepan, heat milk and vanilla over medium-high heat until it just comes to a boil. Add half the milk to the egg mixture and mix until smooth. Pour egg mixture through a fine metal sieve back into the saucepan, and cook over medium-low heat, whisking constantly, until cream thickens. Continue to cook for another two minutes, whisking constantly. Remove from heat and pour into a shallow flat pan. Cover with plastic wrap, making sure the plastic touches the surface of the custard to prevent a crust from forming.
Note: I made this a day before assembling the cupcakes. After filling a pastry bag with the custard I rolled the bag in my hands to warm it up and soften the chilled custard. This made it much easier to pipe into the cupcake. I tried using just a pastry tip to fill the cupcake once again. I find that I am able to get very little into the cupcake. I went back to my tried and true method using the apple corer. You can find that method here. This recipe makes more than enough to fill the cupcakes. Eat the rest with a spoon :)
1 stick unsalted butter, softened
2 cups confectioners’ sugar
2 tablespoons whole milk
Pinch of salt
1 teaspoon vanilla extract
Gel food coloring, optional
Cream butter and one cup confectioners’ sugar with an electric mixer until smooth and fluffy. Add remaining sugar and mix until smooth. Add milk, salt, vanilla, and food coloring. Beat until creamy. Use immediately or refrigerate in airtight container up to 3 days. If using chilled frosting, allow it to come to room temperature and beat until creamy.
Note: I doubled this recipe to frost 2 dozen cupcakes.
Assembly: I made the cupcakes and custard filling on one day. I made the frosting and assembed the cupcakes on the second day. I used a medium star tip to pipe the frosting on top of the cupcakes. I sprinkled with edible glitter!
All recipes adapted slightly from Celebrating Cupcakes and Muffins by Michal Moses
If you have hung in for the entire post, thank you!!! You won’t be sorry! The recipe is long, but not difficult….I made it :) Drop me note!~~Susan